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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Charcoal-grilled chicken with aji (Pollo a la Brasa)


In Peru, aji means both chilli and a spicy chilli sauce. This version of aji uses Peru's classic yellow chilli, aji amarillo. You'll need to begin this recipe a day ahead.

You'll need

1 tsp cumin seeds 3 garlic cloves 2 tbsp oregano Juice of ½ lime 1 tbsp olive oil 1 free-range organic chicken (1.4kg) 1 kg small potatoes, such as kipfler or royal blues   Aji 1 large ripe vine-ripened tomato, cut into 1cm dice 1 tbsp finely chopped coriander ½ Spanish onion, finely chopped 2 aji amarillo chillies, finely chopped (see note) 1 tsp aji amarillo paste (see note) Juice of ½ lime, or to taste

Method

  • 01
  • Pound cumin in a mortar and pestle until finely crushed. Add garlic, pound to a paste, then add oregano and pound to crush. Add lime juice, oil and 1 tbsp sea salt flakes and pound to combine. Set aside.
  • 02
  • Remove backbone from chicken and flatten bird out, cut a few medium slashes in breasts and legs, then place in a non-reactive container, rub marinade all over and refrigerate overnight.
  • 03
  • Bring chicken to room temperature. Set up a charcoal barbecue for indirect grilling. When coals die down to medium heat, grill chicken bone-side first and turn occasionally until just cooked through (1 hour-1 hour 20 minutes).
  • 04
  • Meanwhile, wrap potatoes in foil, add to coals and cook, turning occasionally, until tender (20-30 minutes).
  • 05
  • For aji, combine ingredients in a bowl with 1½ tbsp chilled water and ½ tsp sea salt flakes and serve with hot chicken and potatoes.

Note Aji amarillo chillies are available bottled and in paste form from Tierras Latinas en Australia. If they're unavailable, substitute bottled jalapeños.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Vibrant grenache rosé.

Featured in

Jan 2013

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